Saturday, February 12, 2011

Ginger Paste

This paste is an alternative for the jarred ginger you find in the produce section that often contains unwanted oils and preservatives.

Adapted from Food & Wine, An Entire Year of Recipes, 2004.

Makes about 1 cup.

1/4 pound ginger root, peeled and coarsely chopped
1/2 cup water

Puree the ginger and water in a food processor or blender until well combined.

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